I fall in the more is better category. If
the cookies are good with chocolate chips they will be better with nuts! dried
fruit! toffee! It gets a little excessive and I usually end up with lots
of add ins and little dough. Restraint is not for me. (The
feelings of more is better goes beyond just food for me, it's pretty much how I
feel about everything - one necklace is good, three are better!).
But
all of that changes with the arrival of seasonal produce. The beauty of
the food at the farmers market is that it is so utterly fresh and ripe that it
doesn't need much to shine. A little salt, a little olive oil, and lots
of pepper makes all vegetables shine. This is most evident in the
simplest (and in my opinion best!) preparation for fava beans.
Fava beans if you've never had them are
delicious especially fresh ones. They look like little ears and
taste like spring in Italy
(pasta with fava beans is a spring staple in Italy ). In this dish, they
are cooked with garlic, lemon juice, and olive oil. The whole thing comes
together super quickly. The end product makes a lovely crostini topping or you
can eat it right from the bowl as I tend to. Restraint can be wonderful.
Fava Beans
Recipe adapted from Mommy
2
pounds fresh fava beans (should leave you with about 2 cups after removing from
the pods)
Juice
of half a lemon
2
tablespoons olive oil
2
tablespoons water to start (may require more)
1/2
teaspoon salt
1
clove garlic, chopped
Place
everything in a pot, bring to a boil and cover. Simmer over low heat
about 10 minutes. Taste the beans to check, they should be soft but not mushy.
If not soft, add a little more water and continue to cook until tender.
Add more salt and lemon juice if you desire.
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